• Soak cashews in 3 cups of filtered water until softened - at least 4 hours, or overnight. HINT: If in a rush, add 3 cups of almost boiling water to the cashews, drain in 2 hours.

To make Ice Cream:

• Heat half of the coconut milk with the sugar*, bring to a boil and then simmer stirring until the sugar is dissolved, about 5 minutes. Immediately add the mint leaves and stir (will turn bright green.)

  Add this mixture immediately to the carafe of a blender and whirl from low to high speed until well blended; one minute.
• Drain cashews and rinse well. Add all remaining ingredients to the carafe; cashews, remaining coconut milk, water, peppermint flavor and spirulina.
• Blend on high speed an additional minute or two until very creamy.
• Add the ice cream base to a large bowl, cover tightly and refrigerate until very cold, two to four hours.
• Process the ice cream in an ice cream maker - when almost firm add the shaved chocolate and churn a few more minutes.
• Pack into pints and freeze.
• *Sugar: I have used 1/2 cup in the recipe and is not too sweet, but just right to my taste. If you like a sweeter ice cream, add 3/4 cup.
• ** Peppermint Flavor/Oil: Look for one with just these two ingredients; sunflower oil and peppermint oil (without "natural flavor.")